Paloudeh – Cantaloupe smoothie

پالوده

There is simply no shortage of creative and pleasing beverage choices in Persian cuisine!

In this refreshing drink, cantaloupe is instantaneously elevated with a splash of rosewater syrup and crushed ice, making an irresistible treat for hot summer days.

Persian culture has a deeply-rooted and rich tradition (mehmoon navazi in Farsi) of offering various treats to our guests. In summertime, these will inevitably include the “cooling” beverages such as Sharbat and Paloudeh.

I personally love having a supply of rosewater syrup handy in my fridge so that I can add it directly to Paloudeh. Though not necessarily traditional, I equally love to drizzle the syrup over fresh fruit or pancakes, and even use it as a mixer in cocktails!

However, to make life easier when you don’t have time to make the syrup (even though it only takes 10 minutes!), you can just sprinkle a couple of teaspoons of sugar or honey along with a teaspoon of rosewater directly into each glass before serving Paloudeh.

Paloudeh vs Faloudeh

I know I can’t possibly be the only Iranian who has used these terms interchangeably, but are they actually the same?

The short answer is no!

Paloudeh is the blended drink that I am sharing with you in this post. Faloudeh, however, is another traditional Persian cold dessert made of semi-frozen thin vermicelli-sized starch noodles that are topped with chilled rosewater syrup. Faloudeh is often served with tart lime juice and a syrup of Albaloo, which are Persian sour cherries.

The city of Shiraz, known for its mouth-watering contributions to Persian cuisine, is also known for its own version of Faloudeh. The semi-frozen starch noodles are topped with fresh lime juice, sour cherry syrup and ground pistachios, and often garnished with a sprig of fresh mint.

With its green limes and mint, white noodles, and red cherries, Faloudeh is a national dessert which coincidentally reflects the colors of our Iranian flag.

Colors!

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Paloudeh

Cantaloupe smoothie
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Drinks
Cuisine: Persian
Keyword: beverage, cantaloupe, drinks, honey dew, paloudeh
Servings: 4
Author: Omid Roustaei, The Caspian Chef

Ingredients

Rose syrup

  • 1 cup water
  • 1 cup sugar
  • 1/4 cup rose water

Paloudeh

  • 1 small cantaloupe, chilled and grated (about 3 cups)
  • 8 tablespoons rose syrup, adjust to your taste
  • ice cubes, as needed

Garnish

  • fresh mint leaves

Instructions

Rose Syrup

  • In a small saucepan bring the water and sugar to a boil, reduce heat and simmer for 10 minutes.
  • Add the rose water, stir and remove from the heat
  • Pour the syrup into an appropriately-sized jar, and store in the fridge.

Paloudeh

  • In a large bowl mix the grated cantaloupe with rose syrup and enough ice for 4 servings.
  • Select 4 decorative glasses and use a ladle to fill each glass with the Paloudeh mixture.
  • Garnish with fresh mint leaves and serve immediately.

Notes

A larger amount of the rose syrup can be prepared and stored in the fridge for future use. 

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